Side-by-Side Comparison
Cooking Oils & Fats
Avocado Oil (Refined) vs. Coconut Oil (Virgin Unrefined)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Avocado Oil (Refined)
Coconut Oil (Virgin Unrefined)
Refined avocado oil (Persea americana) is commonly cited among the highest-smoke-point culinary oils, typically listed around 260-271°C (500-520°F) depending on refinement quality and freshness. Per 100g, it provides 884 kcal, 70.6% oleic monounsaturated fatty acids, 13.5% PUFA, and 11.6% saturated fat.
Virgin coconut oil is cold-pressed from fresh coconut meat (Cocos nucifera). Per 100g, it provides 862 kcal, 100g fat (87% saturated fat rich in medium-chain lauric acid C12:0), and a moderate smoke point of 177°C (350°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
260 – 271°C (500 – 520°F) (varies with refinement/freshness) | 177°C (350°F) |
|
Monounsaturated Fat (MUFA)
|
70.6 (Oleic Acid) % | 6.3 % |
|
Polyunsaturated Fat (PUFA)
|
13.5 (Linoleic Acid) % | 1.7 % |
|
Saturated Fat (SFA)
|
11.6 (Palmitic Acid) % | 87.0 (Lauric, Myristic, Palmitic) % |
|
Omega-6 to Omega-3 Ratio
|
13 : 1 | N/A (Negligible PUFA) |
|
Primary Fatty Acid
|
Oleic Acid (C18:1) | Lauric Acid (C12:0 ~48%) |
|
Free Acidity (as Oleic)
|
≤ 0.50 % | ≤ 0.20 % |
|
Extraction Method
|
Centrifugation + Physical Refining | Cold expeller-pressed virgin meat |
|
Shelf Life
|
12 – 18 Months | 24 – 36 Months (Highly resistant to oxidation) |
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